Sweet potato wedges
These oven-roasted sweet potato wedges are caramelised on the outside, soft on the inside. Season with garlic salt for the perfect side dish.
Servings: 4 servings
Ingredients
- 1.5 kg sweet potatoes
- 2 tbsp olive oil
- 1 tsp garlic salt
- Cracked black pepper
- 1 tsp chopped fresh parsley to serve (optional)
Instructions
- Wash the sweat potatoes and peel if desired. Cut them into even wedges of about 2.5cm (1 inch) width. Soak the sliced wedges in water for at least an hour, then drain, rinse and pat dry with kitchen roll (see notes).
- Preheat the oven to 200°C (390°F) and line a baking tray with plastic-free baking parchment.
- Place the sweet potato wedges in a large bowl, drizzle with olive oil, sprinkle with garlic salt and black pepper and toss to coat well. Spread the wedges evenly on the prepared tray in a single layer, not touching each other.
- Roast for 20 minutes. Flip and roast for 10-15 minutes, or until golden brown on all sides and cooked through. Sprinkle with chopped parsley (if using) to serve.
Notes
- You can skip soaking the sweet potato wedges if you're pushed for time. But, this is the secret to making crispy and crunchy sweet potato wedges, as it draws out excess starch.
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